If there’s one dessert that deserves a place on every holiday table, it’s Pecan Pie. Sweet, nutty, and irresistibly gooey, this Southern pie has a way of turning even the simplest gathering into a celebration. For me, it’s the ultimate Thanksgiving dessert, but it just as easily shines as a Christmas pie. Honestly, it’s welcome at my table any time of year.
There’s something magical about a recipe that’s been passed down through generations. My own grandma had a knack for taking classic pecan recipes and making them feel extra special. The smell of buttery crust and toasted pecans wafting through the kitchen always meant family was near, laughter was loud, and love was being served by the slice.
This version keeps things traditional—with just a hint of orange zest if you’d like a little brightness—but it’s incredibly simple to make. No fussy steps, no complicated techniques. Just a flaky pie crust, a sweet, nutty filling, and a whole lot of holiday charm.
So whether you’re baking for a Thanksgiving feast, a Christmas potluck, or just because your sweet tooth is calling, Grandma’s Pecan Pie is here to save the day.
Why You’ll Love This Pecan Pie
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A true holiday classic – Perfect as a Thanksgiving dessert or Christmas pie.
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Foolproof and quick – Just 10 minutes of prep, then let the oven do the work.
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Rich, gooey filling – A blend of sugars, butter, and pecans that’s pure comfort.
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Perfect for sharing – Serves a crowd and pairs beautifully with coffee or wine.
Ingredients
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1 refrigerated pie crust (9 inch)
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6 tbsp (85 g) unsalted butter, melted
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¾ cup (150 g) dark brown sugar
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½ cup (100 g) granulated sugar
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¾ cup (180 ml) light corn syrup
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1 tsp (5 ml) vanilla extract
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¼ tsp (1 g) grated orange zest (optional)
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¼ tsp (1 g) salt
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3 large eggs
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2 cups (200 g) pecan halves
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Whipped cream or vanilla ice cream, for serving (optional)
Step-by-Step Instructions
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Prepare the Crust
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Preheat oven to 350°F (175°C).
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Press pie crust into a 9-inch pie pan, crimp edges decoratively, and prick bottom with a fork.
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Chill for 30 minutes in fridge (or 10 minutes in freezer).
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Make the Filling
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In a saucepan, melt butter over medium heat.
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Add both sugars, whisk until smooth and glossy.
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Remove from heat and stir in corn syrup, vanilla, orange zest (if using), and salt.
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Combine with Eggs
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In a bowl, lightly beat eggs.
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Slowly whisk warm sugar mixture into eggs until smooth.
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Assemble the Pie
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Arrange pecan halves in the crust.
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Pour filling over pecans, coating them evenly.
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Bake the Pie
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Cover with foil, bake 30 minutes.
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Remove foil and bake 20 more minutes, until center is set but still slightly jiggly.
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Cool and Serve
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Cool on a wire rack for 1 hour.
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Refrigerate at least 4 hours before slicing.
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Serve with whipped cream or ice cream, if desired.
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Tips for the Best Pecan Pie
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Don’t skip the chilling time. Cooling helps the pie set so you get perfect slices.
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Check halfway through baking. If the crust browns too quickly, cover edges with foil.
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Toast the pecans first (optional) for extra flavor. Just 5 minutes in a 350°F oven makes them wonderfully nutty.
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Want extra richness? Swap light corn syrup for dark corn syrup for deeper caramel notes.
A Story From My Kitchen
I’ll never forget the first time I made pecan pie for Thanksgiving on my own. My grandma had always been the pie queen, and I was nervous about filling her shoes. I followed her recipe card—written in her perfect cursive, smudged with butter over the years—and hoped for the best.
When I pulled the pie from the oven, golden and bubbling, my kitchen smelled like her kitchen always did. Later that night, when my family dug in, silence fell. You know that pause? The one where everyone takes their first bite and just savors it? That was the moment I knew I had done her proud. Now, baking pecan pie feels like a way to keep her at the table with us every year.
What to Serve With Pecan Pie
This pie is rich enough to stand on its own, but pairing it with the right sides takes it to the next level:
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Whipped cream or vanilla ice cream – Classic choices that balance the sweetness.
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Strong coffee or espresso – Cuts through the richness beautifully.
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A little bourbon or spiced rum – If you’re feeling festive, serve a splash alongside.
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Fruit salad – A refreshing way to lighten up the holiday spread.
How to Store
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Room Temperature: Cool completely, then cover loosely and keep at room temp for up to 2 days.
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Refrigerator: Store covered for up to 5 days.
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Freezer: Wrap tightly in foil and freeze up to 2 months. Thaw overnight in the fridge before serving.
Pro tip: Warm slices in the oven for 5 minutes before serving to bring back that fresh-baked goodness.
FAQs
Can I make pecan pie ahead of time?
Yes! It actually tastes better after chilling, so you can make it a day or two in advance.
Do I need to blind-bake the crust?
Not for this recipe—the filling bakes long enough to cook the crust perfectly.
Can I use a homemade crust instead of refrigerated?
Absolutely! A buttery homemade crust makes it even more special.
What’s the best way to cut clean slices?
Chill the pie well, then use a sharp knife dipped in hot water between cuts.
Bringing It All Together
At its heart, Pecan Pie is more than just a holiday baking staple—it’s a slice of tradition, comfort, and family history. Whether you call it a Thanksgiving dessert, a Christmas pie, or just your grandma’s classic pecan recipe, one thing is certain: it brings people together.
So go ahead—roll out that crust, whisk up that glossy filling, and fill your home with the sweet aroma of pecans and sugar caramelizing in the oven. Your holiday table just found its star.
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Pecan Pie
- Total Time: 1 hour (plus cooling/chilling time)
- Yield: 8 slices 1x
- Diet: Vegetarian
Description
This classic Southern Pecan Pie features a rich, gooey filling of brown sugar, corn syrup, butter, and toasted pecans nestled in a flaky pie crust. It’s a timeless holiday dessert, perfect for Thanksgiving, Christmas, or any cozy celebration that calls for tradition and sweetness in every slice.
Ingredients
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1 refrigerated pie crust (9 inch)
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6 tablespoons (85 g) unsalted butter, melted
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¾ cup (150 g) dark brown sugar
-
½ cup (100 g) granulated sugar
-
¾ cup (180 ml) light corn syrup
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1 teaspoon (5 ml) vanilla extract
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¼ teaspoon (1 g) grated orange zest (optional)
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¼ teaspoon (1 g) salt
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3 large eggs
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2 cups (200 g) pecan halves
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Whipped cream or vanilla ice cream, for serving (optional)
Instructions
Prepare the Crust
-
Preheat oven to 350°F (175°C).
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Press pie crust into a 9-inch pie pan, crimp edges, and prick the bottom with a fork.
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Chill for 30 minutes (or freeze for 10 minutes).
Make the Filling
4. In a saucepan, melt the butter over medium heat.
5. Add both sugars and whisk until smooth and glossy.
6. Remove from heat and stir in corn syrup, vanilla, zest (if using), and salt.
Combine with Eggs
7. In a bowl, lightly beat eggs.
8. Slowly whisk warm sugar mixture into eggs until fully combined.
Assemble and Bake
9. Arrange pecan halves in the crust. Pour filling over them evenly.
10. Cover loosely with foil and bake for 30 minutes.
11. Remove foil and bake for another 20 minutes, until the center is just set and slightly jiggly.
Cool and Serve
12. Cool on a wire rack for 1 hour.
13. Refrigerate for at least 4 hours before slicing. Serve with whipped cream or ice cream if desired.
Notes
Chill the pie well for clean slices.
Cover crust edges with foil if they begin browning too quickly.
Toast pecans before using for enhanced nutty flavor.
Swap light corn syrup with dark for a deeper caramel tone.
Homemade crust can be used in place of store-bought.
- Prep Time: 10 minutes (plus chilling)
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American